Cranberry Carrot Cake

[Guest guest]

Cranberry Carrot Cake

 

1 package (17.5 oz.) Krusteaz Fat Free Cranberry Orange Muffin Mix (1 pouch

muffin mix and 1 can cranberries)

1 cup water

1/2 cup grated carrots

1/2 cup chopped nuts

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 can (8 oz.) crushed pineapple, drained

 

Icing:

1/2 cup (4 oz.) lite cream cheese

2 1/2 cups powdered sugar

1 teaspoon orange zest

 

Preheat oven to 350 F.

 

For Cake:

In medium bowl, blend together Krusteaz muffin mix and water. Add carrots, nuts,

cinnamon and allspice. Stir until moistened. Drain cranberries and pineapple.

Fold into batter.

 

Spoon batter into two lightly greased 8-inch round cake pans. Bake 28-30 minutes

or until golden brown and toothpick inserted into center comes out clean.

 

Let cool 10-15 minutes and remove from pans to wire rack. Cool completely and

frost with cream cheese icing.

 

For Icing:

Place cream cheese, sugar and orange zest in medium bowl. Using an electric

mixer, mix on medium speed for 1 minute or until smooth.

 

To frost, place one cake layer on plate. Spread with half of icing, leaving

sides unfrosted. Place remaining layer on top of frosted layer. Spread icing

over top, leaving sides unfrosted.

 

Serving Size: Makes 12 Servings

 

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